As managing director of one of the world’s most admired brands, David Hesketh is no stranger to what it takes to succeed at the very top of the hospitality sector. Having doubled Laurent-Perrier’s turnover in the last 20 years, he has seen how little details can help businesses and people grow.
We spoke to the long-term supporter of the Gold Service Scholarship about how to pronounce Rioja, what makes Laurent-Perrier special, and why there is no substitute for true attentiveness.
Pictured: David Hesketh being served by Nina Thomsen during the 2017 Finals at The Connaug
